Early Plums- What are they?

While there are hundreds of varieties of plums, they fall into two main, categories- Japanese or European. Japanese plums are larger, squishier, and rounder, making them great for snacking, whereas European plums are usually reserved for drying into prunes. The one exception is the Green Gage plum, a special and rare European variety that is more similar to Japanese plums in size, shape, and season.

When to Harvest

Japanese plums (Shiro, Beauty, Santa Rosa, and others), as well as the Green Gage, are in season earlier than European plums. Japanese plums are typically ripe from late June-July, and the Green Gage will follow shortly after in August.

Not all plums on a tree will ripen at the same time, but one of the best ways to ensure ripeness is to taste one for sweetness, as plums do not increase in sweetness much after picking. Japanese and hybrid plums can be picked a few days before peak ripeness, so look for skin that has changed color (usually from green to a deep red or opaque yellow to more transparent yello) even though the plum may still feel slightly firm. Green Gages will turn from green to a more yellow-ish green color but be slightly soft when ripe. 

How to Harvest

Picking by hand with a gentle twist and pull (or push) method is the best way to harvest plums while minimizing damage. However, as Japanese plums can be picked when they are firmer and less fragile, using a picking pole can be more efficient and resourceful if a ladder is not an option.

When you lift up on the stem and twist, it should come away fairly easily. If it fights too hard, it’s probably not ripe yet!

How to Store

Plums have a much longer shelf life than berries. If you would like any unripe plums to ripen fairly quickly, place them in a folded down paper bag and leave them out at room temperature for a few days. For even speedier ripening, throw a banana into the same bag, as the ethylene gas emitted from the banana will help its neighbors ripen quicker. 

In the refrigerator, a ripe plum can last a decent 2-4 weeks. For longer storage, cut the plums in half, remove the pits, then freeze the halves on a baking sheet for a few hours before storing them in a plastic bag. Feeling lazy? You can stick whole unpitted plums in an airtight plastic bag and freeze them for eating whole later, though they may be a bit mushier after defrosting.

What Does it Taste Like?

Japanese plums are sweet with a slight tartness, and Green Gages have an intense unique sweetness to the point where it is considered the truffle of plums. That being said, both Japanese and Green Gage plums are well suited for simply eating on their own, or even pairing with savory foods like cheese on a charcuterie board.

Preserve the Harvest

Should you find yourself with too many plums for eating, a sorbet is a great way to maintain maximum flavor.  If you’re a kombucha brewer, plums are great in kombucha, and you can call it “Plum-bucha” afterwards. If you’re feeling ambitious, making umeboshi, or Japanese pickled plums, is a great project to take on. These can preserve your plums for longer and go into onigiri later on, though note that this is traditionally made with a specific variety of plum called ume. And of course, there’s always the jam or jelly routes.

Do you have extra and need help?

1. Talk to your neighbors! It’s a great way to meet them and you can share your abundance hyper locally!

2. Donate it through Portland Fruit Tree Project’s Fruit Fridge! Harvest and drop off at your convenience and we’ll get it all used up!

3. Can’t harvest it? Register for us to come harvest for you!
   

Take the next step with Portland Fruit Tree Project!

This content was generously supported by:

Are you interested in sponsoring Portland Fruit Tree Project content? Send us an email!